We went there last night. The service and waiter were awful. After waiting 1 hour to get our food it was cold so the wife and I walked out.

The waiter tried to stop us yelling "You can't walk on your bill!" ... I turned around and said "I am not walking out on the bill, I am walking out on you.". He tried to throw a roll at me but he fumbled it.

We went there last night. The service and waiter were awful. After waiting 1 hour to get our food it was cold so the wife and I walked out.

The waiter tried to stop us yelling "You can't walk on your bill!" ... I turned around and said "I am not walking out on the bill, I am walking out on you.". He tried to throw a roll at me but he fumbled it.

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Let me guess...but since the owner has a man-crush on you (even though your not all that good a customer), you will be welcomed back with open arms, while other steakhouses in the area get in a bidding war for the services of the soon to be unemployed waiter?

We went there last night. The service and waiter were awful. After waiting 1 hour to get our food it was cold so the wife and I walked out.

The waiter tried to stop us yelling "You can't walk on your bill!" ... I turned around and said "I am not walking out on the bill, I am walking out on you.". He tried to throw a roll at me but he fumbled it.

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WOW.

I saw on the news the signature steak is called "The Perfect 10" and remember thinking it must only come rare.

We went there last night. The service and waiter were awful. After waiting 1 hour to get our food it was cold so the wife and I walked out.

The waiter tried to stop us yelling "You can't walk on your bill!" ... I turned around and said "I am not walking out on the bill, I am walking out on you.". He tried to throw a roll at me but he fumbled it.

I've heard of prime rib and I've heard of rib-eye, but I've never seen a "prime rib eye" on a menu.

So which is it?

The one with au jus or the one you can buy yourself for sale at HEB and grill yourself?

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"Prime" before the word ribeye indicates the quality of the cut. "Prime Rib" is a separate dish. The top 2% of beef in the US is graded prime. Interestingly, there is no such thing as a prime filet -- or if you get one than it is an awful filet mignon. Marbling is a primary consideration for designating beef as prime. Filet should never have any marbling.

We went there last night. The service and waiter were awful. After waiting 1 hour to get our food it was cold so the wife and I walked out.

The waiter tried to stop us yelling "You can't walk on your bill!" ... I turned around and said "I am not walking out on the bill, I am walking out on you.". He tried to throw a roll at me but he fumbled it.

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I was at PAPAs steak house and the waiter brought out a rare steak to a girl who had ordered well done, LLong story short the waiter was fired the table got taken over by the manager and our $425 bill was compted, Now we protested the waiter getting fired and were told that the rules of the resturant are perfection and he dropped the ball.

I was at PAPAs steak house and the waiter brought out a rare steak to a girl who had ordered well done, LLong story short the waiter was fired the table got taken over by the manager and our $425 bill was compted, Now we protested the waiter getting fired and were told that the rules of the resturant are perfection and he dropped the ball.

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The girl should've been fired for ordering a steak well done! Did she ask for A-1, too??

I was at PAPAs steak house and the waiter brought out a rare steak to a girl who had ordered well done, LLong story short the waiter was fired the table got taken over by the manager and our $425 bill was compted, Now we protested the waiter getting fired and were told that the rules of the resturant are perfection and he dropped the ball.

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That's a pretty basic (and expensive) screw up, and that's definitely the kind of thing you can get fired for at a fine dining restaurant. You have to bring people what they ordered.

Still, Pappa's has the most exacting standards I've ever seen. I knew someone who made it to her last day of training there, but dropped a single drop of wine on the guest's table cloth as she poured a glass of wine. She was sent back to Day 1. She then turned the label of a bottle away from the guest while opening it on another training shift and was let go for those two mistakes.